Citrus Chocolate Chip Cookies

Post 390

Pastry chef Justin Reynolds of the Back Bay’s Bistro du Midi adds a seasonal element (winter citrus) to a timeless classic (the iconic chocolate chip cookie) to create a festive, crowd-pleasing addition to any assembly of sweets. Reynolds uses an array of chips (milk, white and yuzu chocolate) and adds a little sprinkle of a salt before baking to enhance the rich flavors and get that whole salty/sweet balance.

See more holiday cookie recipes here.


  • 2 cups room temp butter
  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 1/2 cup all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup Valrhona yuzu chocolate (if not sub dark chocolate), chopped
  • 1 cup milk chocolate, chopped
  • 1 cup white chocolate, chopped


  1. Cream butter and sugar, add eggs and vanilla slowly.
  2. Add drys till mixed, add chopped chocolate. Scoop and freeze.
  3. Sprinkle with sea salt before baking. Bake from frozen 350 degrees for 5 mins, rotate, then another 5 mins.

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